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France - Bordeaux - St Julien

Bordeaux Blend
- Second Growth

Producer Notes

Leoville-Barton is one of the five St. Julien Second Growth properties designated in the 1855 classification. It is often referred to as a "super-second", though, because its wines are at a quality level approaching that of a First Growth. The chateau is not only considered one of the top wines in St. Julien, but also one of the best values. Leoville-Barton wines have a higher percentage of...
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Double-decanted 4 hours prior to drinking. Dark red color with aromas of black fruits and some vegetal undertones. Tannins starting to unwind; expected denser and richer flavors but tasted a wine that seemed a bit thin. When tasted next to the 2000 Cos d'Estournel, the Barton was overshadowed on this night.

Amazingly rich and silky. Lots of chocolate and blackberry aromas with hints of raspberries. Full-bodied, with silky, round tannins. Great concentration. Long, long finish. This is the biggest, most powerful ever from Léoville Barton. Best after 2012.

Fruit forward nose, cherry and leather. Very well balanced, medium sweetness with a taste of raisins and leather. Tannins still a little strong, but drinking nicely. Will get better. Remote and closed.

While the millennium vintage wasn'texactly the most open for business, there is no denying the stature and presence that this wine possesses. A black colored, brooding and authoritatively intense wine that is loaded to the gills w/ charcoal, blackberry, melted licorice, and cassis flavors that reverberate through the spine of the taster w/ sheer power. A tremendous, heady finish pumps out concentrated, viscous Cabernet flavors for up to a minute. Should be a classic as the structure gives way a bit for better flavor definition, as its sense of penetration now is almost overwhelming

WinePosts

The Leoville TastingThis was a tasting the the three properties that were separated at the turn of the century into Leoville Las Cases, Leoville Barton and Leoville Poyferre. The tasting was blind and done by vintage. Vintages tasted...

Created Nov 3, 2009

1982 Views

A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.

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